Servings: 8

Chocolate Cake Mix: subheading: Chocolate Cake Mix:
180g Almond Flour 180g Almond Flour
50g Oat Fiber (Sub for Coconut flour) 50g Oat Fiber (Sub for Coconut flour)
½ cup Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) ½ cup Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
1½ tsp Baking Soda 1½ tsp Baking Soda
1 tsp Baking Powder 1 tsp Baking Powder
100g Butter (Melted) 100g Butter (Melted)
3 eggs (Room Temperature, Whisked) 3 eggs (Room Temperature, Whisked)
2 tbsp Cocoa Powder 2 tbsp Cocoa Powder
¼ Cup Almond Milk ¼ Cup Almond Milk
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Caramel: subheading: Caramel:
250 ml Full cream 250 ml Full cream
100 g butter 100 g butter
5 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 5 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
1 - 2 tbsp Desiccated Coconut 1 to 2 tbsp Desiccated Coconut
 
Cream cheese Topping: subheading: Cream cheese Topping:
250g Cream Cheese (Room Temperature) 250g Cream Cheese (Room Temperature)
60g Butter (Room Temperature) 60g Butter (Room Temperature)
4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
1 tsp vanilla essence 1 tsp vanilla essence
 
Decoration (Optional): subheading: Decoration (Optional):
Dried Raspberries (Crushed) Dried Raspberries (Crushed)
Keto Dark Chocolate bits. Keto Dark Chocolate bits.

Prep your Cake Tin: subheading: Prep your Cake Tin:
Prep one 8-inch spring-form cake tin, and line the bottom and the sides of the tin with baking paper for easy removal. (You must do the sides in this recipe.)
Making the Chocolate Cake: subheading: Making the Chocolate Cake:
In a large mixing bowl or bench mixer bowl, add the 180g Almond Flour, 50g Oat Fiber, 1½ tsp Baking Soda, 1 tsp Baking Powder, ½ cup Erythritol with Stevia Sweetener Powdered, 100g Butter, 2 tbsp Cocoa Powder, ¼ Cup Almond Milk, 3 eggs, 2 tsp Vanilla Essence and beat the mixture for 2 to 3 minutes until the mixture is fully combined.
Pour the cake batter into your prepared cake tin and smooth off the top, Cover the entire tin with tin foil, sealing the entire cake inside, and place in the oven. (Make sure it's not touching the cake batter.)
Preheat the oven to 150C: subheading: Preheat the oven to 150C:
Bake on the middle rack for 35 to 40 minutes until the cake is fully baked, check with a toothpick, by inserting the toothpick into the center of the cake, if it comes out without any wet batter clinging to it, then it is cooked. (Cook for an extra 5 minutes if any batter is sticking to the toothpick)
Allow the cake to cool in the pan for about 30 to 45 minutes.
Making the Caramel Sauce: subheading: Making the Caramel Sauce:
Combine 100g butter, 250mls of Full Cream, and 5 tbsp Erythritol with Stevia Sweetener Powdered in a saucepan.
Cook these ingredients on medium heat to create your caramel.
It will take about 20 mins for the caramel to come together, cook for about 45 minutes, so be patient and wait for the colour and thickening to happen!
Stir more frequently in the last 15 minutes, once it starts thickening, take it off the heat, don't want it too thick, more like a sauce.
Once the caramel has cooled for 20 minutes, pour it over the cake and spread it fully over the top and sides of the cake, using a spatula.
Sprinkle the desiccated coconut over the top of the caramel, this gives the cream cheese something to stick to.
Cream Cheese buttercream Topping: subheading: Cream Cheese buttercream Topping:
In a medium-sized bowl add the 250g cream cheese, 60g butter,1 tsp vanilla essence, 4 tbsp Erythritol with Stevia powdered Sweetener and beat it until it's nice and smooth.
Decorating the Cake: subheading: Decorating the Cake:
Spread the cream cheese buttercream mixture over the cake top with a spatula, the mixture will be about 1cm thick all over, spread it out so it's nice and even.
Sprinkle over the cake some dried raspberry until you are happy with how it looks.
Also, sprinkle keto dark chocolate bits over the top of the cake until you are happy with how it looks.
Once done, place the cake in the fridge to firm up the toppings, then cut and serve, and enjoy.
Store in an airtight container in a cool, dry place.

Needed for this recipe is an 8-inch Springform Tin.  Needed for this recipe is an 8-inch Springform Tin.
Nutritional facts: This is only 3.6g Net Carbs Per Serving (Divided by 8 Servings)  Nutritional facts: This is only 3.6g Net Carbs Per Serving (Divided by 8 Servings)
The recipe was made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves  The recipe was made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves